Banana Macarons
Serves 40
30 mins prep
45 mins cook
75 mins total
Banana flavored macaron shells with banana white chocolate ganache filling.
Banana macaron shells
White chocolate banana ganache filling
Prepare the white chocolate ganache filling
Combine mashed banana, sugar and lemon juice in a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickened. Remove from heat. Puree. Add freeze-dried banana powder and puree again until smooth.
Place the cooled banana jam puree, cream and chocolate in a heatproof bowl. Melt, stirring constantly, over a bain-marie. Add a few drops of yellow food coloring. Transfer to a small bowl, let cool completely and refrigerate before using.
Prepare the macaron shells
Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip (I use a Wilton 1A tip).
In the bowl of a food processor, combine the almond flour, powdered sugar, freeze-dried banana and ½ teaspoon of salt. Pulse until thoroughly combined. Sift the mixture into a large bowl.
In the bowl of a stand mixer, beat egg whites and remaining ½ teaspoon of salt until foamy soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.
Add the vanilla and food coloring and beat until just combined.
Add ⅓ of the sifted almond flour mixture at a time to the meringue and use a rubber spatula to gently fold until combined. Continue folding until the mixture flows like lava when you lift the spatula up, this is called the ribbon stage and it means the batter is ready.
Transfer the batter into the piping bag. Pipe the macarons onto the silicone mat or parchment paper in 1-inch circles, evenly spaced one-inch apart.
Rap the baking sheet on a flat surface firmly to release air bubbles. Any remaining air bubbles can be popped with a metal cake tester or wet toothpick.
Let the macarons sit at room temperature for 40 minutes to 1 hour, until dry to the touch. Preheat the oven to 300°F.
Bake the macarons for 16-20 minutes, until the shells do not wiggle on their feet. Cool shells completely.
Fill the macarons
Pipe filling between two shells and repeat until each macarons has been sandwiched together with an accompanying shell.
Refrigerate for at at least one day before serving. Serve macarons at room temperature.
